SLOW-COOKED CHUNKY CHILI RECIPE

Steps:

• 1. In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. 2. Cover and cook on high for 4-5 hours or until vegetables are tender. Serve desired amount. Cool the remaining chili; transfer to freezer bags or containers. Freeze for up to 3 months. 3. To use frozen chili: Thaw in the refrigerator; place in saucepan and heat through. Add water if desired. Yield: 3 quarts.